The Partiologist: Pumpkin Loaf Cake!

Pumpkin Loaf Cake!

Ready for a little Pumpkin Spice and Everything Nice?  Just in time for pumpkin season, I've got the easiest, not to mention the cutest little cakes.

Mini Pumpkin Loaf Cakes!

Individually packaged with a leaf and ribbon, they look like they fell right off the tree.

See the little design?

After finding the perfect pan, I found the perfect recipe.

Step by step, mix as directed.

After baking, remove from the oven.

Top the cakes with wax paper, placed a cookie sheet on top and flip it over.  

Lift off the cookie sheet and there are six of the cutest little pumpkin cakes just waiting to be packaged.  Or eaten.  

To keep them from sticking to the bag, I dipped the bottom of each cake into raw sugar before wrapping.

Mini Pumpkin Loaf Cakes
by The Partiologist

Ingredients (6 Mini Cakes)
  • For the Cake
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pure pumpkin
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon

Whisk dry ingredients together. Add the pumpkin and eggs, mix until well blended. Pour into greased and floured individual mini loaf cake pans. Bake at 350 degrees for 20 minutes.
Remove from oven and let cool. Turn cakes out on wax paper.

Package as desired.

Happy Fallidays!


  1. Where did you get the pan, please?

  2. My mom and I always made pumpkin bread to give as gifts for the holidays. I wish we would have had the pan to make them look really pretty. I love it!

    1. Isn't that pan the cutest? Thank you so much, they did make great little gifts!


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